So I’m going to be super cheesy and continue with my “California” theme on this post— since I’m heading to San Francisco in 3 DAYS and all! Gahhh so excited!
I promise you, this recipe is totally worth the California cheesiness. I combined my interpretation of fresh Cali flavors and stuffed them into a veggie burger. I’m not kidding. This burger is PACKED with chickpeas, red onion, zucchini, sriracha, and cilantro, then topped with juicy tomato slices, sprouts, avocado, carrot shaving, and more red onion. Oh, and more sriracha, too 🙂 I think that just about jams all my favorite California flavors into one bite. One super healthy bite, at that.
You have the option of baking or pan frying these burgers, but I went with the baking method since my burgers always seem to hold up better that way. These burgers formed into patties so easily, baked in just 20 minutes, and maintained their shape AND delicious texture throughout the whole process! For those of you that have tried to create a veggie burger recipe before, you know that is not always easy to achieve. Each bite was a perfect blend of savory chickpeas, fresh veggies, and spicy sriracha. So of course I inhaled it in about 5 minutes. Thank goodness I have leftovers to look forward to…
This post is a part of Spring Break V, a collaborative project of vegan/ vegetarian bloggers hosted by Morsels & Moonshine. Head over to Aileen’s blog for a round-up of spring break-related recipes, workouts, fashion, and travel tips!
California Chickpea Veggie Burgers
Gluten Free, Vegan, Vegetarian
- 1 15 oz can chickpeas, drained and rinsed
- 1 medium zucchini, grated
- ½ red onion, diced
- 1/3 cup cilantro leaves
- 1 tbsp peanut butter
- 1 tbsp sriracha
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- 1 tsp pepper
- 1 cup rolled oats
- optional toppings: tomato slices, red onion, avocado, carrot shavings, alfalfa sprouts, sriracha whole wheat bun
inspired by running on real food’s spicy chickpea veggie burgers
|Begin by adding chickpeas, zucchini, red, onion, cilantro, peanut butter, sriracha, red wine vinegar, and spices into a food processor. Pulse until ingredients are combined and still a little chunky, but not completely pureed. Pour the contents of the food processor into a large bowl, then stir in 1 cup of rolled oats. Once the oats are completely integrated into the burger batter, chill the batter for 15-20 minutes in the fridge. |
|You have the option of baking or pan frying these burgers. If you want to bake them, preheat the oven to 375 degrees and line a baking sheet with parchment paper. Wet your hands, then form the burgers into patties (about 3-4 inches wide by 3/4 inch thick). Bake the burgers for 20-25 minutes, or until they are crispy on the outside. |
|If you want to fry the burgers instead, heat a pan with 2 tbsp of olive oil, then cook the patties for 3-5 minutes on each side on medium heat. I haven’t tried this method, but the recipe that inspired this one did and it looked very successful. |
|Place your burgers on your favorite bun (I used whole wheat) and top with fresh tomato, avocado, sprouts, red onion, and whatever sauces you desire! Get messy! |